Day 1 – Dough and Butter Block:

In a stand mixer bowl with a dough hook, combine flour, salt, sugar, yeast, water, egg white, butter, and cream. Mix until smooth.

Transfer to a greased bowl, cover, and let rise 2–3 hours until doubled.

Punch down and shape into a 10-inch square on parchment. Place on a tray, cover with plastic, and refrigerate overnight.

For the butter block, draw a 7-inch square on parchment. Roll 1 cup butter into this shape between two sheets of parchment. Chill overnight.

Day 2 – Laminating the Dough:
5. Let dough and butter rest at room temperature for 20–30 minutes.
6. Roll dough into a 12-inch square. Place butter diagonally in the center. Fold edges over to seal.
7. Roll out to a 20-inch square. Fold in half, then half again to form a 10-inch square.
8. Repeat rolling and folding once more. Wrap in plastic and refrigerate overnight.

Day 3 – Cutting and Frying:
9. Let dough stand at room temp for 1 hour. Roll into a 15-inch square, ½-inch thick. Cut using a 3.5-inch and 1-inch ring.
10. Place on parchment-lined tray, spaced apart. Cover loosely and let rise 2 hours.
11. Heat oil to 350°F (175°C). Prepare glaze by mixing powdered sugar, vanilla, and water.
12. Fry cronuts 90 seconds per side in batches of 2–3. Drain on paper towels.
13. Drizzle warm cronuts with glaze. Cool completely, then fill with strawberries and whipped cream if desired.